Wine-Braised Lamb Shoulder
Slow-braised lamb shoulder in red wine and vegetables, perfect for Easter, served with a flavorful reduction. Recipe by Andrew Zimmern.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Serving platter
- Wooden spoon
- Tongs
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 boneless, trimmed shoulder of baby lamb, weighing approximately 2 1/2 pounds
- 3 cups red wine
- 1 cup water
- 2 cups pearl onions, peeled
- 1 tablespoon black peppercorns
- 6 pieces allspice
- 1 bay leaf
- 1/2 pound mushrooms, halved
- 1/2 pound sliced carrots
- 6 garlic cloves
- 4 tablespoons vegetable oil
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